Hyderabadi Baingan Ka Khatta

5 from 1 vote

Baingan ka Khatta is a traditional Hyderabadi curry recipe in which eggplants are cooked in spicy, tangy onion, tomato, and coconut-based gravy. Here is how to make it.

You may like some more Hyderabadi recipes: Masoor Ki Khatti Dal, Bhindi Ka Salan, Bagara Rice, Irani Chai, and Badam Ka Hareera.

Baingan ka khatta served in a bowl.
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About Baingan Ka Khatta

Baingan Ka Khatta is a traditional Hyderabadi curry in which eggplants are cooked in a tangy and spicy gravy made with onions, tomatoes, fresh coconut, and a few other simple ingredients.

This vegan and gluten-free recipe is popular for special occasions like weddings, house parties, or festivals like Eid or Diwali. Serve it with phulka, tandoori roti, or naan. It also goes well with biryani and pulao.

I make this recipe in a traditional pressure cooker, but you can use a pan over the stovetop or in an instant pot.

Ingredients

For The Paste

To make the curry paste, you will need skinless peanuts, grated fresh coconut, fresh tomatoes, red onions, and a few whole spices like cumin seeds, cloves (laung), and black peppercorns (kali mirch).

For The Curry

Brinjal (Eggplant, Baingan) – This curry is traditionally made using small brinjals. If they’re not available, use the large one cut into chunks.

Spice Powders – You will need basic spice powders, such as coriander powder, turmeric powder, Kashmiri red chili powder, and cumin powder.

Others – You will also need oil, brown mustard seeds, red onions, curry leaves, ginger-garlic paste, salt, tamarind pulp, and jaggery.

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Baingan ka Khatta is a traditional Hyderabadi curry recipe where eggplants are cooked in spicy and tangy onion, tomato, and coconut based gravy. Here is how to make it (vegan, gluten-free).
5 from 1 vote

Hyderabadi Baingan Ka Khatta Recipe

Baingan ka Khatta is a traditional Hyderabadi curry recipe where eggplants are cooked in spicy and tangy onion, tomato, and coconut based gravy. Here is how to make it.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 people

Ingredients 

For The Masala Paste

  • ½ cup grated fresh coconut (packed)
  • 2 tablespoons skinless peanuts
  • 1 cup chopped tomatoes
  • ¼ cup chopped red onions
  • 1 teaspoon cumin seeds
  • 2-3 cloves (laung)
  • 3-4 whole black peppercorns (kali mirch)

For The Curry

  • 1 pound small brinjal (eggplant, baingan) (500 g, cut into 4 pieces but attached at the top, soaked in water)
  • 4 tablespoons oil
  • 1 teaspoon brown mustard seeds
  • ¼ cup chopped red onions
  • 15-20 curry leaves
  • 2 teaspoons ginger-garlic paste
  • 2 teaspoons coriander powder
  • ½ teaspoon turmeric powder
  • 2 teaspoons Kashmiri red chili powder
  • ½ teaspoon cumin powder
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon tamarind pulp
  • 1 teaspoon crushed jaggery
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Instructions 

Make The Masala Paste

  • Add all the ingredients to a blender along with ½ cup of water and blend to make a smooth paste.
  • Scrape the sides of the blender a few times while making the paste.

Make The Curry

  • Heat oil in a pressure cooker over medium-high heat.
  • Once the oil is hot, add mustard seeds and let them crackle for 3-4 seconds.
  • Add onions and curry leaves to the cooker and fry for a minute.
  • Add ginger-garlic paste and the masala paste that we made earlier and cook for 2 minutes, stirring frequently.
  • Now add coriander powder, turmeric powder, red chili powder, and cumin powder, and cook until the oil starts to separate from the sides of the pan. Stir frequently.
  • Add the brinjal, 1 and ½ cups of water, and salt and mix well.
  • Close the lid of the cooker and cook on high heat for 2 whistles.
  • Remove the cooker from the heat and let the pressure release naturally.
  • Open the lid and add tamarind pulp and jaggery and cook for 2 minutes on low heat.
  • Check for salt and add more if needed.
  • Serve hot.

Notes

To make the curry in an instant pot, press the SAUTE button and follow the steps until the brinjal is added. Now close the lid and press PRESSURE COOK. Set the timer to 2 minutes at high pressure. Once the timer goes off, do a 10-minute NPR followed by QPR. Add tamarind pulp and jaggery and mix well. Serve.
To make the curry in a pot over the stovetop, add the brinjal and cover the pan with a tight-fitting lid. Reduce the heat to low and cook for 20-25 minutes until the brinjals are tender. Add tamarind pulp and jaggery and mix well. Serve.

Nutrition

Calories: 93kcal, Carbohydrates: 12g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 462mg, Potassium: 366mg, Fiber: 4g, Sugar: 6g, Vitamin A: 366IU, Vitamin C: 57mg, Calcium: 49mg, Iron: 2mg
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